Apple Spice Cupcakes with Salted Caramel Frosting

Let it be known.  I am obsessed with fall flavors.  Thankfully, they’re J’s favorite as well.  The smells of cinnamon, nutmeg, apple, and pumpkin have been wafting through our apartment since before autumn’s formal arrival. 

I made these to share with our House Church and with a few of my classmates who had exams today.  I think the comments were unanimous- this is a recipe to keep!

 These cupcakes were a cinch!  I love a good doctored up cake mix, and this recipe yeilded soft, pillowy cake studded with apples.  And the frosting?  You really can’t go wrong with the combination of caramel, cream cheese, butter, and powdered sugar.  This was my first experience on the salted caramel bandwagon.  Not sure if I thought it was that much better than standard caramel, but it is nice if you are craving a salty/sweet combo!

 I think that next time I make these, I’ll add toasted walnuts. Or a caramel drizzle.  Or chocolate sprinkles.  Or a wooden stick to make them look like real caramel apples.  Mmmmm… the possibilities!

 

Apple Spice Cupcakes

From The Girl WhoAte Everything

·         1 (18.25-ounce) package spice cake mix

·         2 large eggs

·         1 cup sour cream or Greek yogurt

·         1/2 cup milk

·         1/3 cup vegetable oil

·         1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)

"Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

Makes 20-24 cupcakes."

While the cupcakes are baking and cooling, prepare the frosting!

 

Salted Caramel

From Life on Blackberry Farm

 

·         1 cup sugar

·         4 tablespoons water

·         2 tablespoons light corn syrup

·         1/2 cup heavy cream

·         2 tablespoons butter

·         1/2 teaspoon lemon juice

·         1/2 teaspoon salt, kosher or sea

"Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.

Cover the saucepan and let it cook over medium heat for 3 minutes.

After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.  Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.  Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…"

Salted Caramel Frosting

Also from Life on Blackberry Farm

 

·         2 sticks butter at room temperature

·         8 ounces of cream cheese

·         3-4 cups sifted powdered sugar

·         1 cup salted caramel (recipe above)

Beat butter and cream cheese at medium speed until creamy.  Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.  Add 1 cup of the salted caramel and beat to combine.  Add additional powdered sugar until the frosting is the sweetness and consistency you desire. 

Enjoy!